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HG Walter Perfect Gravy

With your chicken, you should get a bag of Giblets and neck bones. These are great to use in your gravy and means you can prepare the sauce in advance.

Method:


1

In a large saucepan on a high heat, roast all the bones and trimmings with the butter until dark and caramelised, scraping the bottom of the pan to prevent it from burning.

2

Lower to a medium heat and add the onions and garlic and cook for a further 5 minutes.

3

Add the flour and mix well so that it absorbs all the fat from the pan.

4

Add the vinegar, wine and tomato puree, bring it to the boil and mix thoroughly. It should become thick at this point.

5

Add the stock and herbs and cook for 25 minutes on a gentle simmer.

6

Once cooked, pass the gravy through a fine sieve and squeeze out all the liquid from the bones and vegetables. You can reduce the gravy down to your desired consistency before seasoning with salt & pepper, the brandy and cranberry sauce.

Ingredients

  • All the bones and trimmings from your bird, apart from the livers, chopped into 1-inch pieces, or beef, lamb, pork bones for a non-poultry roast
  • 1 Tbsp butter
  • 200ml Red wine or port
  • 500ml Chicken Stock or Beef Stock
  • 2 Tbsp flour
  • Salt & pepper
  • 2 onions, peeled and roughly chopped
  • 4 fat cloves garlic, smashed
  • 1 Tbsp tomato puree
  • A splash of any vinegar, sherry or red wine is perfect
  • A small bunch of sage and thyme
  • A shot of brandy, 25ml
  • A big spoon of Cranberry sauce
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